Guy Fieri Shares His Mouth-Watering Cajun Chicken Alfredo Recipe (Exclusive)

ET's Nischelle Turner joined Guy Fieri at his home, where they dished up a delicious cajun chicken alfredo. Find the full recipe for the Food Network star's dish below! The new season of Fieri's show, 'Tournament of Champions II,' airs Sunday nights on the Food Network. CAJUN CHICKEN ALFREDO Recipe courtesy of Guy Fieri Serves: 4 servings INGREDIENTS: 4 (5-ounce) boneless, skinless chicken breasts 1 cup blackening spice 2 tablespoons extra-virgin olive oil 3 tablespoons minced garlic 1 cup sliced sun-dried tomatoes, in oil 1/4 cup white wine 3 cups heavy cream 3/4 cup ground Parmesan 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 pound cooked penne rigate, al dente 1/2 cup sliced scallions, garnish 1/2 cup diced roma tomato, garnish COOKING DIRECTIONS: 1. Preheat the oven to 350 degrees F. 2. Dredge the chicken breast in the blackening spice and toss to coat well. 3. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add chicken and blacken – 3-4 minutes on each side until well colored. Remove from the pan and finish in the oven at 350 degrees for 2-3 minutes. To the pan, add garlic and lightly caramelize. Then add the sun-dried tomatoes. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. 4. When the cream sauce has reduced to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta. 5. Place the pasta on a plate, pour sauce over pasta. Slice chicken breast on bias into strips and place on top of pasta. Garnish with scallions, tomato and the remaining 1/4 cup Parmesan.